Description
Tender juicy chicken, mushrooms, cauliflower in a creamy sauce with a cap of puff pastry..
Ingredients
-
Chicken breast
5 piece
-
Cauliflower
400 g
-
Mushrooms
150 g
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Milk
500 ml
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Sour cream
3 Tbsp
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Butter
75 g
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Onion
2 piece
-
Garlic
4 tooth
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Chicken egg
1 piece
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Greens
-
Salt
-
Black pepper
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Puff pastry
250 g
-
Flour
1 Tbsp
Cooking
Garlic and onion peel and finely chop. Chicken fillet cut into cubes. Cauliflower disassemble into small florets. Wash mushrooms and cut into big pieces. Greens grind.
Boil in salted boiling water cabbage (5 minutes), ready to drain in a colander.
In a pan put the butter, garlic and cook on low heat for a minute. Add the flour and stir well. Remove the pan from the heat, stirring constantly and stretching the lumps, pour a thin stream of milk. To return to the fire pan and cook until the sauce thickens (stirring constantly).
Put in the pan with the chicken, sour cream, salt and pepper, mix well and cook on low heat under lid for 15 minutes.
On floured surface roll out the dough into a long rectangle, cut into strips with a width of 2-3 cm.
In a separate frying pan fry the onion with mushrooms until tender.
Add in the chicken and mushrooms, mix thoroughly.
Take a baking dish, put on it the chicken in the sauce.
Add the cauliflower, sprinkle with herbs.
Put strips of dough on the form, so they went slightly on top of each other. anoint lightly beaten egg.
Bake in a preheated 180 C oven for about 40 minutes. Bon appetit!
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